I’ve been working on collecting recipes that can easily be made with just a couple of pantry items and whatever is in the fridge. This recipe is a good stand-by. It also works great for lunches because it doesn’t have to be served hot and it’s full of protein to keep you full all afternoon. Since it’s made in just one pot, it’s an easy weeknight meal too. Feel free to adapt the recipe to your liking. I kept it pretty mild, but you could double up the chili powder or the cayenne. Any variety of vegetables would be great, so you can easily make this whenever you need a quick, delicious meal.
One-Pan Mexican Quinoa
Serves 8
Adapted from Damn Delicious
- 1 Tbsp olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 bell pepper, diced
- 1 1/2 cups quinoa
- 1 1/2 cups vegetable broth
- 2 (15oz) cans black beans, drained and rinsed
- 1 (14.5oz) can diced tomatoes with green chiles
- 1 Tbsp chili powder
- 1 1/2 tsp cumin
- salt and pepper, to taste
- 1 cup frozen corn kernels
Topping options:
- avocado
- lime juice
- cilantro
- jarred jalapeños
- pico de gallo
In a large pan, heat olive oil over medium-high heat and sautee the onion until just beginning to soften. Add the garlic and cook until fragrant and the onion is just beginning to brown. Add the bell peppers, quinoa, vegetable broth, black beans, and tomatoes. Mix in the chili powder, cumin, salt and pepper. Cover with a lid and let simmer for about 20-30 minutes, or until the quinoa is tender. Stir in corn and let heat through. Serve with desired toppings.
